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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

Crispy Breading Substitute?
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I would  like to make my own chicken tenders.  I usually used ww flour with cornmeal and spices. what would be a good sub for the ww flour?  I have coconut flour and almond flour, would one of those work?

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Try Potato starch or Potato flour. The other thing I have used is Gluten Free Corn Flakes, just crush them in a plastic bag. Also marinade the chicken in buttermilk. The coating sticks better.

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Sounds totally crazy but works great.  I take plain white rice and grind it in my blender to make a fine rice flour.  I dip the chicken in egg and then into the ground rice and fry in olive oil.  Works great with fish too.

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I made them with a mixture of rice flour and crushed doritos. Try them with any gluten-free chip or cereal. You could try several different "flour" coatings, just put mixtures in small bowls to see what flavors you like. Then fry and taste test...yum! I was just watching a cooking show on TV, and they were making them. They said to put a little baking soda in the flour mixture to help them brown better.

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Not sure if this is what you are looking for exactly but I made awesome Extra Crispy chicken over the weekend.

 

All I did was dip the chicken in egg beaten with milk and then into  all purpose gluten-free flour that I seasoned to taste and then dipped it back into the egg mixture, then iback into the flour.

 

Its a little goopy this way but if you get enough flour on the second time, it stops being runny.  But your hands get all doughy :P

 

Then I deep fried the chicken and the coating was nicely crispy.

 

If you are looking for more of a panko type coating, I woudl suggest getting a gluten-free corn flake cereal and cruching it up however fine you want to.  I used natures path but found it to be a little sweet for coatingbut it wasn't horrible.  It would be better if I could find a cereal that was not sweetened but the selection is not good where i am.

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I do chicken tenders coated with equal parts Potato Buds and grated Locatelli Romano cheese and lightly drizzled with olive oil.

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We usually mix almond and coconut flour with a little bit of rice flour, and rice chex crunched up, gluten free rice krispies work well too, we marinate the chicken in lemon and then egg, flour mix, egg, flour mix

If you bread it twice it comes up crispier( my father in law owned a Chinese restuarant for 20+ yrs and said secret to crispy even coating is double coat)

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I recently saw a cooking show where they used corn flakes for an extra crispy coating, and it wasn't even specifically for gluten-free anything. Another recipe, they used cornstarch.

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I took some leftover bread and grated it w/ a box grater so the "shards" were pretty big. Then I toasted it all and have what I think is gluten-free panko.

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I use gluten-free cornflakes all the time (every gluten eater I've ever fed them to, raves about them) - I always felt it was missing something and was constantly playing with the spices.  I then found a recipe in which you mix mayo and parm cheese in a bowl and coat the chicken (or pork chops, my favorite) with that first, then the crushed cornflakes.  Bake and enjoy!  Something about the combination is heavenly.  Ok, now I'm hungry.  I use gluten-free cornflakes as a topping for my vegetable casserole too - they are a staple in my house.

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